Warm Spinach & Artichoke Dip

Ingredients

2 T butter

2 T olive oil

1 ¾ cup onion, chopped

6 cloves garlic, minced

6.5 oz marinated artichoke hearts, drained

10 oz frozen spinach, thawed and drained thoroughly

2 T flour

½ cup chicken stock

½ cup whipping cream

1/2 cup grated parm

½ cup grated romano

1/4 cup shredded part-skim mozzerella

¼ cup sour cream

1/8 tsp nutmeg

1/8 tsp cayenne (optional)

Instructions

In a large, high-sided pan, melt the butter and olive oil over medium heat.

Meanwhile, pulse artichoke hearts until roughly chopped (about 4 pulses).

Once the butter/oil is heated, add the onion and garlic. Saute until onions are tender, about 6 minutes.

Add in the flour, stir, and cook for 2 minutes.

Season with nutmeg, cayenne (optional), salt and pepper.

Gradually whisk in the stock and cream. Then bring it to a simmer, cooking until it thickens.

Add in the thawed, [very well] drained spinach.

Remove from heat.

Stir in the parmesan and romano, sour cream, and artichokes.

Transfer mixture to an oven-safe dish, and top with shredded mozzarella cheese.

Bake at 375° for 30 minutes or until bubbly.

Serve with tortilla chips, extra sour cream, and salsa.